Prep your ingredients (5 minutes): Cut your seedless watermelon into bite-sized cubes—aim for roughly ½-inch pieces. Chop your cucumber into similar-sized pieces. Slice or mince your shallot very finely to avoid overpowering the salad with onion flavor. Measure out your pitted Kalamata olives and crumbled feta cheese. Chop your fresh mint or basil (or use a combination) into small pieces. Checkpoint: All your ingredients are prepped and ready to combine.

Combine the salad vegetables and cheese (2 minutes): Place your cubed watermelon, chopped cucumber, pitted Kalamata olives, and crumbled feta cheese into a medium-sized mixing bowl. Checkpoint: You have all the solid components in the bowl.

Make the dressing (2 minutes): In a small bowl or measuring cup, whisk together 3 tablespoons of olive oil and 1–2 tablespoons of lemon juice (or lime juice if you prefer). If you like extra sweetness, add 1 teaspoon of honey and whisk until combined. Stir in your minced shallot and chopped fresh mint (or basil or a combination). Season generously with salt and pepper to taste—taste a tiny bit with a clean spoon and adjust as needed. Checkpoint: Your dressing is well-combined and seasoned to your liking.

Dress and toss the salad (2 minutes): Pour the dressing over the watermelon mixture. Using a gentle hand, toss the salad carefully to coat everything evenly. Avoid aggressive stirring, which can break up the watermelon and feta. Checkpoint: The salad is evenly coated with dressing.

Serve immediately (optional garnish): Transfer the salad to a serving bowl or individual plates. If desired, sprinkle a little extra fresh mint on top just before serving for a pop of color and freshness. Serve right away while the watermelon is cool and crisp—about 5–10 minutes after dressing is ideal. Checkpoint: Your salad is ready to enjoy.